Instant Pot Chicken thigh stew

Instant Pot Chicken thigh stew

Going to the local butcher is a regular thing that we enjoy doing during the week. We never know what deal might be happening. This week we got a great deal on chicken thigh, $6.15 for 4 gorgeous ones. So we focused on making different meals with this Instant Pot chicken thigh Stew. Which made each meal real cheap! If you really what the meat to stretch, after it’s cooked with the help of a fork you can shred it and add another protein to the dish.

Instant Pot Chicken Thigh Stew

The ingredients put into this Pot is very Mediterranean. Our style of cooking continues to be the same as if we were back home in Portugal. The local butcher that we go to also has a large “pantry” if I may say. All the products are from Portugal. In that case, in this Chicken Thigh Stew, we use Portuguese white wine, Piri-piri, Olive oil, and Bay leaf which grows in my backyard in Portugal. The flavour in this stew is rich and reminds me of home.

Meal 1: Shredded Chicken Thigh Soup with runny poached eggs.
Meal 2: Shredded Chicken Thigh Stew with Toasted Garlic Cheese Bread on the side.
Meal 3: Shredded Chicken Thigh Spinach and Mushroom Pot Pie. (this recipe will come out on next post.)

Instant Pot Chicken Thigh Stew

Meal 1: Shredded Chicken Thigh Soup with runny poached eggs

Instant Pot Chicken Thigh Stew

Meal 2: Shredded Chicken Thigh Stew with toasted garlic bread on the side.

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Instant Pot Chicken thigh stew

February 28, 2019
: 4
: 10 min
: 35 min
: Easy

Instant Pot makes a quick delicious meal, if you care to put the right ingredients.


  • 150 grams butternut squash, cut in cubes
  • 4 carrots, washed, unpeeled and cut in cubes
  • 1 leek, remove the green and cut in cubes
  • 250 grams cabbage, chopped
  • 2 potatoes, peeled and cut in cubes
  • 1/3 cup tomato sauce
  • 1 cup dark red kidney beans, washed
  • 1/3 cup white wine
  • 1/2 cup frozen corn kernels, washed
  • 1/4 tsp soy sauce
  • 3 tbsp olive oil
  • 1 tsp dry oregano
  • 1/2 tsp paprika
  • 1/2 tsp piri-piri
  • 1 bay leaf
  • 3 garlic cloves, chopped
  • 1 tsp dry rosemary
  • salt, to taste
  • 4 chicken thigh, washed
  • Step 1 Place and stir all the ingredients in the Instant Pot.
  • Step 2 Seal the lid and press the button “meat stew”. On high Pressure, subtract time using the (-) key to do 18 minutes.
  • Step 3 When the 18 minutes are done. Let the stew sit in the instant pot for another 15 minutes and then release the remaining pressure before removing the lid.
  • Step 4 Remove the chicken from the pot onto a plate, and separate the meat from the bone. after shredded, toss it back into the stew.
  • Step 5 Poach an egg
  • Step 6 Bring your water to a simmer. Crack your egg in to a bowl. Use the bowl to help you drop the egg into the pot. Let the egg cook for 2 to 3 minutes. Remove with a slotted spoon and drain as much water as possible. Season with salt and pepper, to taste.
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